“It’s yummy with grilled meat.”

INGREDIENTS   

1 cup chicken broth or water
3/4 cup quick-cooking couscous, uncooked
1/2 cup dried tart cherries
1/2 cup coarsely chopped carrots
1/2 cup chopped unpeeled cucumber
1/4 cup sliced green onions
1/4 cup toasted pine nuts or slivered almonds (optional)
3 tbsp. balsamic vinegar
1 tbsp. olive oil
1 tbsp. Dijon-style mustard
   Salt and pepper to taste

DIRECTIONS   

• Bring water or broth to a boil in a medium saucepan; stir in couscous.
• Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.
• Uncover; let cool 10 minutes.
• Put the cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well.
• Combine vinegar, olive oil and mustard in a small container; mix well.
• Pour over couscous mixture; stir to coat all ingredients.
• Season this with salt and pepper, if desired.
• Serve chilled or at room temperature.
• Notes: To toast pine nuts or almonds, spread nuts in an un-greased pan. Bake in a preheated 350º oven 5 to 7 minutes, stirring occasionally, or until brown.